SERVES 4 READY IN 20 MIN
750g sweet potato, peeled and diced into small cubes 8 pork sausages 1 tbsp sunflower oil 1 red onion, cut into thin wedges 3 tbsp balsamic vinegar
1 beef stock pot (try Knorr Beef Stock Pot)
2 tsp cornflour mixed to a paste with about
2 tsp cold water 30g butter, salted
3 tbsp milk
Pour boiling water into a pot, add the sweet potato and bring back to the boil. Cook for 10-15 min or until tender.
2 Meanwhile, cook the sausages under the grill for 10 min until cooked through.
At the same time, heat the oil in a pan. Add the wedges of onion and cook over a medium heat for 5 min to soften. Stir in the balsamic vinegar,
300ml water, the beef stock pot and cornflour paste. Bring to the boil, stirring, until thickened slightly. Simmer for 5 min Drain the sweet potatoes, mash
with the butter and milk, and then season with salt and freshly ground pepper. Serve with the sausages and onion gravy.